Gatekeepers of Your Gut Health

Agave Roasted Brussels Sprouts

By on April 17, 2014 in Recipes with 0 Comments

Agave Roasted Brussels sprouts

We made this recipe last night for a dinner party and it was a hit. One 18 year old commented on how he’d never actually eaten a Brussels sprout before, fearing that they were gross, but that he loved these. Again, we recommend using organic coconut oil over other oils due to its high smoking point (450° F).

1 lb Brussels sprouts
3 tbs organic agave
5 tbs organic extra virgin coconut oil
1 tbs balsamic vinegar
1 tsp sea salt (or to taste)
1/4 tsp pepper (or to taste)
3/4 cup walnuts
1/4 cup cranberries

Directions: Prepare the Brussels sprouts by cutting the ends off and halving them. In a bowl, combine the halved Brussels sprouts, the agave, balsamic, sea salt pepper and 4 of the 5 tablespoons of coconut oil. If the coconut oil is solidified, then you can heat it slightly before combining it with the other ingredients. Place the Brussels sprout mixture onto a cooking sheet in place it in an oven, preheated at 400° F. Bake for 20 minutes. Stir and then broil on low for another 3-5 minutes.

While the Brussels sprouts are baking, take the walnuts and the remaining 1 tbs of coconut oil and sauté them for 1-2 minutes on low heat.

Once the Brussels sprouts are done baking, add in the cranberries and walnuts. Bon appetit!

About the Author

About the Author: David Roberts holds a Masters in public health from the Johns Hopkins School of Public Health with more than 20 years of experience working in quantitative research and has done public health work on three continents. He sees poor gut health as a leading public health crisis of our day and proper nutrition as the solution. He currently serves as Chief Public Health Officer for Biomic Sciences. .


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